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The maximum levels of pesticides present in food products are strictly regulated by food safety laws. With a growing list of analytes, it is desirable to use fast and easy methods that can recover a large number of analytes at...

source: Select Science

The Milwakee-based Food Industry Council, LLC has launched its “FIC Recall Reporter.™” The new, free business tool is a searchable database of all FDA and USDA published Class I, Class II, and Class III food and beverage recalls since 2000. The Food...

source: Food Safety News

Food-borne pathogens encounter many stresses (e.g. freezing, heating, pH extremes or chemical disinfection) during food production, processing, transportation and storage. Exposure to a sublethal level of stress can...

source: Food Quality and Safety

Old Souls Farms, LLC, St. Paris, Ohio, has initiated a voluntary recall of greenhouse leafy green products following a positive test of Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people,...

source: Food Engineering Magazine

According to the Food and Agriculture Organization, low-moisture foods are those that have water activity lower than 0.85. They are either low in moisture or those with initial high moisture that undergoes a drying or dehydration...

source: Comprehensive Reviews in Food Science and Food Safety

Fresh fruits and vegetables (FFV) are rich in vitamins, minerals, fiber, antioxidants, and many other health-benefiting phytochemicals, and are generally low in energy density. It has been shown that FFV can protect against cardiovascular...

source: Comprehensive Reviews in Food Science and Food Safety


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